Butter Pastry Dough (Gourmet Magazine)

1. 1

   In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.

2. 2

   On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.

3. 3

   Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.